Vegan Spice Cupcakes

15 Servings
52 min

Remembering the spice cake my mum made as I was growing up, this recipe developed as a happy accident. While not what I intended initially, what came about is an amazing "healthy" dessert that is perfect for your family and friends who choose a vegan lifestyle, not to mention anyone who just loves a great tasting cupcake!

I admit, I intended to make a salted caramel cupcake as a treat for my boyfriend. I adapted a basic cupcake recipe I enjoy to become this amazing salted caramel cupcake ... only to find that it didn't taste like a salted caramel cupcake AT ALL!

Instead, we were happily surprised by a cupcake that instantly had me thinking about Mum's Spice Cake. This cupcake is a little denser than some of my others, but not in a bad way. It's grounding and feels like fall.

If you too had spice cake as a child and remember how delicious it made the kitchen smell and then the taste, oh man! Then you'll love this recipe too.

Vegan Spice Cupcakes are perfectly sweet and the perfect fall treat for even the pickiest of eaters! Oh! The icing is literally to DIE for, so so good!

Waiting for the icing ... oh, the icing!!

All ready to go! I took some of these on the road for friends. They loved them too.

Recipe details
  • 15  Servings
  • Prep time: 30 Minutes Cook time: 22 Minutes Total time: 52 min
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  • 2 cans of Coconut Milk (NOT lite or skim)
  • 1/4 cup of Lemon Juice
  • 3 tbsp Chia Seeds
  • 1/2 cup of Hot Water
  • 1/2 cup of Almond Flour
  • 1/2 cup of Cassava Flour
  • 1 cup Gluten-Free Flour (add Xanthum Gum if needed)
  • 3 tsp Ground Ginger
  • 1 tsp Ground Cinnamon
  • 1/2 tsp Ground Cloves
  • 1 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/4 tsp Salt
  • 1/2 cup Coconut Oil
  • 1 1/2 cups Brown Coconut Sugar
  • 1 1/2 tsp Vanilla Extract
  • 2 tsp Molasses
Icing (It's Soooo Good)
  • 1 cup Coconut Oil
  • 1/4 cup Honey
  • 1 1/2 tsp Vanilla Extract
  • 1/4 cup Salt
  • 2 tsp Ground Cinnamon
  • 1 cup Tapioca Flour
  • 2 tbsp Powdered Sugar
  • 1/2 cup Coconut Sour Cream (from Cupcake recipe)
Pre-heat oven to 350º and place cupcake liners in a cupcake pan.
Put all of the Coconut Milk in the refrigerator overnight to separate the cream from the liquid.
Make your Chia Egg using 3 tbsp of Chia Seeds and HOT water. Set mixture aside.
Sift together all of your dry ingredients: 1/2 Cup Almond Flour, 1/2 cup Cassava Flour, 1 cup Gluten-Free Flour, 3 tsp Ground Ginger, 1 tsp Ground Cinnamon, 1/4 tsp Ground Cloves, 1 tsp Baking Powder, 1/2 tsp Baking Soda, 1/4 tsp Fine Sea Salt. Set aside.
Make the Coconut Sour Cream: Open (from the bottom) the 2 cans of Coconut Milk. Drain the liquid (you can save it if you have a use for it) and extract the cream to put it into a food processor or blender. Add 1/4 Lemon Juice and mix until creamy. Check with a spatula to make sure there are no clumps. Pour into a bowl. 1 1/4 cup will be used for the cupcakes and a 1/2 cup will go into the frosting.
Combine wet ingredients: In a mixer, blend together 1/2 cup Coconut Oil, 1 1/2 cup Brown Coconut Sugar until smooth. Add Chia Egg in 2-3 parts. Then add 1 1/2 tsp Vanilla Extract, 2 tsp Molasses, and 1 1/4 cup Coconut Sour Cream (from Step 5).
Mix in the dry ingredients in parts at a low speed until completely combined. Remove from the mixer stand and use a spatula to fold together, making sure all parts are well mixed.
Using an ice cream scoop, fill cupcake liners about 3/4 full. If you don't fill the entire pan, fill empty spaces halfway with water.
Bake at 350º for approximately 22 minutes. Leave in pan for an additional 5 minutes before removing from pan to cool on a rack.
While the cupcakes are baking and cooling, make the icing.
Spread icing onto cupcakes ONLY when they are completely COOL!!
Combine all ingredients as listed above.
Blend for almost 7-8 minutes to ensure the icing is a smooth as possible.
Place in the refrigerator to wait for cupcakes to cool. You may need to blend it a bit again after coming out of the refrigerator.
Use an icing spatula or piping bag to ice. The optional topping is a little bit of cinnamon sprinkled on top! Eat within 2 days, which WON'T be a problem!
  • You can wait until the cupcakes are cool to make the icing, and thereby dispense with putting the icing in the refrigerator. If you do this, put the Coconut Sour Cream in the refrigerator until you're ready to use it for the icing.
Allison O'Dell
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